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Chef of the Month

Name:          Jason Reddick


Restaurant: Lot Six Bar & Restaurant,                            1685 Argyle Street, Halifax


Position:      Head Chef


Dish:             Spicy Shiitake & Ginger                                Noodle Bowl


Mushroom:  Shiitake mushrooms


Prep time:     1 hour


Serves:           4 people


Cook time:    20 minutes

Ingredients for Broth

  • 1 lb. Shiitake mushrooms (stems for broth)

  • 1 Tbsp. freshly grated ginger    

  • 1 small cooking onion, roughly chopped

  • 3 cloves crushed garlic 

  • ½ cup soy sauce

  • 2 liters of water

  • 4 pods star Anise

  • 1 Tsp. chilli flakes

Ingredients for Toppings​

  • 1 lb. Shiitake mushrooms (caps for topping)

  • 2 Tbsp. hoisin sauce

  • 1 bunch of cilantro

  • Green onions 

  • 4 baby bok choy

  • ¼ lb. bean sprouts

  • 4 soft boiled eggs

  • 4 cups udon noodles                                         (or any other noodle preferred)

Step 1

Start by separating the stems from the caps of the shiitake mushrooms. 

You can cut them off or tear them off.

Begin the mushroom broth by combining all ingredients listed under

“Broth" in a pot, bring the broth to a boil and turn it down to simmer for

1 hour.  Strain out aromatics and you should be left with a dark, yet clear

and flavourful broth.

Step 2

In the meantime, prepare your toppings by tossing your mushroom caps in the Hoisin sauce and allowing them to marinate while the broth cooks. 

Cut the bok choy into halves or quarters depending on the size, and set aside. Thinly slice the green onion, pick and wash the cilantro, and soft boil your eggs. (My preferred method is to start the eggs in cold water; as soon as they come to a boil set a 3 minute timer.  When the timer ends, remove them from the heat and run cold water over them until cool).

Step 3

Once the broth is done, make sure you taste it, and make any adjustments

to your liking. If you find it too strong you can add more water, but be

careful not to overdo it as once all the ingredients are combined it will dull

the flavour and you want it to be fairly strong.

Step 4

Prepare 4 bowls by portioning out your Udon Noodles into the bottom of

the bowl (if you purchased a dried noodle, you will need to cook them first). Evenly distribute the mushrooms, bok choy, and bean sprouts over the

noodles.  Ladle your hot broth over the noodles, and top with cilantro,

green onions and soft boiled eggs. Enjoy!

Recipe Tips

1. For those who aren’t fond of spicy food, you may omit the chili flakes in the broth; it will still be quite flavourful.


2. If you want to add some meat, try crispy pork belly.

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